Old Fashioned Pink Jelly Cakes (Print Version)
Nostalgic sponge squares filled with raspberry jelly and whipped cream, rolled in coconut for afternoon tea.
# What You'll Need:
→ Sponge Cake
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup plus 1 tablespoon caster sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 1/2 cups self-raising flour, sifted
06 - 1/3 cup plus 1 tablespoon whole milk
→ Jelly
07 - 1 packet (3 oz) raspberry or strawberry flavored jelly crystals
08 - 1 cup boiling water
09 - 1/2 cup plus 2 tablespoons cold water
→ Filling
10 - 3/4 cup plus 2 tablespoons heavy cream
11 - 1 tablespoon powdered sugar
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 1 cup desiccated coconut
# Steps:
01 - Preheat oven to 350°F. Grease and line a 8×12 inch baking tin with parchment paper.
02 - Using an electric mixer, cream the butter and caster sugar together until pale and fluffy, approximately 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
03 - Alternately fold in the sifted self-raising flour and milk in three additions, beginning and ending with the flour. Fold gently until just combined — do not overmix.
04 - Spread the batter evenly into the prepared tin, smoothing the top with a spatula. Bake for 12-15 minutes until golden and a skewer inserted in the center comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
05 - While the sponge cools, dissolve the jelly crystals in boiling water, stirring until fully dissolved. Stir in the cold water, then pour the mixture into a shallow dish. Refrigerate for 45-60 minutes until the jelly is just beginning to set — it should have a syrupy, semi-firm consistency.
06 - Once the sponge is completely cool, trim the edges if desired, then cut into 24 equal squares using a sharp knife.
07 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until firm peaks form. Be careful not to overwhip.
08 - Sandwich pairs of sponge squares together with a generous spoonful of whipped cream, creating 12 filled cakes.
09 - Working quickly, dip each sandwiched cake into the semi-set jelly, turning to coat all sides evenly. Allow excess jelly to drip off briefly, then roll immediately in desiccated coconut, covering all surfaces.
10 - Place the coated cakes on a wire rack and refrigerate for at least 30 minutes to allow the jelly to fully set before serving.
# Expert Tips:
01 -
- The jelly coating keeps the sponge incredibly moist for hours, which is a trick most cakes cannot pull off.
- They look impressive on a plate but require zero decorating skill, just willingness to get your hands messy.
02 -
- Timing the jelly is everything, too liquid and it soaks the sponge into a soggy mess, too firm and it will not coat evenly.
- Work quickly when dipping because the jelly continues to set as you go and the last cakes will be harder to coat than the first.
03 -
- Chill the sponge in the fridge for an hour before cutting and it will hold its shape much better during assembly.
- Keep a bowl of warm water nearby to rinse your fingers between dipping each cake so the jelly does not build up on your hands.